Gyoza are Japanese pan-fried dumplings with thin wrappers and a juicy, savory filling. They're best known for their contrast of crispy bottoms and tender, steamed tops. An absolute must if you're visiting Japan!They’re often served hot with a simple dipping sauce and...
Tantanmen is a rich, sesame-forward ramen that’s comforting and packed with bold flavor. Seriously a favorite to eat in the winter time (although it's great any time of year)!Inspired by Chinese dan dan noodles, the Japanese version leans creamier, with a broth made...
Nikujaga is a classic example of Japanese home-style cooking. It's often passed down through families and made a little differently in every household. Some versions lean sweeter, others more savory, and the choice of beef or pork can vary by region.What makes...
Ajitsuke Tamago (味付け卵), often called ramen eggs, is a quintessential topping in Japanese ramen that elevates the dish with its rich flavor and perfect texture. These marinated soft-boiled eggs are known for their creamy, slightly runny yolk (although you can...
I’m pretty picky when it comes to salad dressings, and I’m convinced it’s because I grew up eating Japanese goma dressing. Once you’ve had it, everything else feels inferior! Seriously.Goma dressing is rich, nutty, savory, slightly sweet, and unbelievably creamy, and...
Growing up, my mom would always pack me bento boxes for lunch. When I lived in the U.S., I (regretfully) felt embarrassed because my lunch looked and tasted so different from what my classmates were eating. While everyone else had sandwiches or nuggets, I had rice,...
Kabocha Korokke (Japanese Pumpkin Croquette) is a cozy, nostalgic dish that captures the heart of Japanese comfort food. Traditionally, korokke is made with mashed potatoes mixed with sautéed onions, coated in panko breadcrumbs, and deep-fried until golden and crispy....
These Spicy Tuna Onigiri are the perfect snack or meal to eat. Growing up, my mom would pack onigiri for us to eat at school, on picnics, roadtrips, and more. They never get old! Onigiri, or Japanese rice balls, are simple yet deeply nostalgic. You’ll find them...
Japanese Soup Curry is a beloved regional dish that originated in Hokkaido, Japan’s northernmost island. Unlike the thick, stew-like Japanese curry most people are familiar with, soup curry has a lighter, brothier consistency - somewhere between a curry and a...
If you love hot pot but don’t always have the time (or the budget) to go out for it, this Frozen Hot Pot Meal Prep is going to be a game-changer. It’s one of my favorite tricks for getting that same restaurant-quality flavor at home in a fraction of the time and...
Almost every Sunday, my mom makes our family either katsu or curry. Sometimes a combination of both to make katsu curry.The term "katsu" is derived from "katsuretsu," meaning "cutlet." Typically made from pork (tonkatsu) or chicken (chicken katsu), the meat is breaded...
Niku udon (肉うどん) is a comforting Japanese noodle soup featuring thick, chewy udon noodles served in a savory dashi-based broth, topped with tender slices of simmered beef and caramelized onions. In Japanese, niku (肉) simply means “meat,” most often referring...
Zaru Soba is one of those deceptively simple Japanese dishes that is so incredibly refreshing, especially on a hot summer day. At its core, it’s chilled buckwheat noodles served with a dipping sauce, usually made from a mix of soy sauce, mirin, and dashi, and topped...
I love making this easy Hoikoro because it’s such a comforting, flavorful dish that comes together in under 30 minutes. Traditionally, hoikoro is made with pork and cabbage, but my mom put a little twist on it when she made it with eggplant for the first time.Jeff had...
Curry-Flavored Karaage is a delicious twist on the classic Japanese fried chicken that adds a warm, savory depth to an already irresistible dish. Traditionally, karaage is made by marinating bite-sized pieces of chicken in a soy sauce-based mixture, then coating them...
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
